Borek feta & spinach by Laurent Mariotte

Ingredients

For 4 servings

• •8 8 sheets of filo paste
• •1 kg 1 kg of fresh spinach
• •200 g 200 g of Greek feta I.G.P
• •1 1 onions
• •1 c. à café 1 teaspoon mix 4 spices
• •1 gousse 1 clove of garlic
• •100 g 100 g of sweet butter
• •2 c. à soupe 2 tablespoons of sesame seeds
• •salt and pepper

Method

1. 1.Wash and peel the spinach, drain it. Peel the onion and garlic and chop them. Make them blond in a large hopper with 10 g of butter and pour the four spices. On high heat, add spinach until their cooking water evaporates, stirring occasionally.
2. 2.Add the crumbled feta with your fingertips, pepper and mix. Let it cool down and drain.
3. 3.Preheat the oven 200°C.
4. 4.Roll a sheet of filo paste, the longest edge towards you, and spread it with melted butter. Place a second sheet over it and also coat it with melted butter.
5. 5.Divide the topping into a section 2 cm from the edge, then roll it on itself. Place it in a buttered round mould. Do the same with the rest of the trim and snail. Butter one last time and sprinkle sesame seeds.
6. 6.Bake for 30 minutes and serve warm.